• Make Rhubarb Jam; use when cool. Or choose the jam of your choice.

The Cookies Dough:

• Add softened butter* with both sugars to a stand mixer bowl. Cream with paddle over low speed for 30 seconds. Scrape down bowl contents with a rubber spatula. Cream 20 seconds more on low speed until well combined.

  Add the room temperature egg, vanilla and almond extract - blend in fully at low speed.
• Add flour, almond flour, cornstarch and sea salt. Blend all together at low speed, scrape down contents in bowl, then blend until the dough comes together. The dough will be soft.
• Make 20 cookies on each cookie sheet. Line a cookie sheet with a silpat liner (can use parchment paper.)

  Using a 1 inch cookie scoop (will be about 1 T. dough) - scoop some dough, level off top, drop into the palm of your hand and quickly roll into a symmetrical ball. Place on cookie sheet. Flatten slightly with the palm of your hand. Repeat adding 20 balls on cookie sheet spacing them by one inch.

PRO TIP!:

• Add a tablespoon of flour in a small bowl. Dip the end of a thick wooden spoon in the flour, tap off excess, make a 1/2 inch hole in the center of each cookie. To do this, indent straight down and swivel in a circular motion to create a 1/2 inch hole for the jam. Repeat with remaining cookies. (See photo.)

  Make another cookie sheet of 20 more cookies, or freeze half the dough for another time.

Refrigerate Cookies:

• Refrigerate the cookies on the pan for 30 minutes. Preheat oven to 350 degrees.
• Remove the cookies from the refrigerator. Fill each hole with jam. Easiest is to use a sharp small pairing knife - pick up some jam with the knife and add to each hole straight down. Fill each to the top to the hole.
• Bake the cookies 16 - 17 minutes. The bottoms should be golden and the sides just showing some color. Remove them to cool on a cookie rack.